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Spent but not wasted! How to prepare dried spent grains

I recently attended Big Boots Brew Day and my friends at ToolShed Brewing Company were kind enough to let me take home some spent grains. I’ve been wanting to try cooking with them for a while so I was very excited at the opportunity to have some at home.

I don’t have a dehydrator, so the oven was my only option to dry these out. You need to keep them refrigerated until you’re ready to dry them, and the sooner the better so they don’t start to sour.

Alright, so here’s how it is done!

Spread the grains out onto a baking sheet, 1-2 cm thick is fine, if you have more grains, you’ll need more sheets.

You can see how wet this is to start off, it needs a while in the oven!

Bake at 170 degrees Fahrenheit for 7 hours.

I checked on mine every hour or so to stir, I have a gas oven and find the edges will burn on something that toasts too long. Just toss with a fork and make sure to mix the grain so it all cooks evenly.

As it cooks, the color lightens on the grain and you’ll find it increasingly easy to stir, the picture above is of when it was almost done, about 5 hours into cooking.

All done, see how dry it has become? By getting out all the moisture you ensure that it will last as long as possible and can be substituted in recipes which call for flours or other seeds and grains.

Now, using a coffee grinder, blender, or food processor, blend on a fine setting until quite smooth. My food processor couldn’t make it any smoother than course grind, but I think that will be great as a addition to breads, cookies, or pancakes, which were my first thought to include them in (recipe to follow soon!)

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Published by Mrs_Sandiego

I am a born and raised Calgarian, apart from a few years living in Australia. My passions are cooking, baking and recipe development, and I love craft beer so much that sometimes I even sneak it into my food!
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